Comments on: cranberry-walnut chicken salad

By: Morgan

Morgan — Tue, 08 Nov 2011 17:49:34 +0000

I just made a batch of this for lunch. It is so flavorful! I ate it on top of a bed of spinach greens and sprinkled with oil & vinegar. Would definitely recommend!

By: Martin

Martin — Thu, 29 Sep 2011 03:58:08 +0000

I like that you have Tarragon, celery and shallots in it. I would have never thought of that. Very impressive recipes here, and again, exquisite photography and presentation.

At first glance I suspected that may be fresh Sage leaf on top, which piqued my interest.

Another delicious looking recipe :)

By: Mollie

Mollie — Fri, 26 Aug 2011 21:57:25 +0000

This is one of my favorite smitten kitchen recipes. I know it sounds silly, but it’s right up there with the chocolate stout cake, spinach quiche, and the spring panzanella for me! I’ve made it with roasted chicken before, but brined some chicken breasts this time and then poached for 10 minutes at a simmer after they came to a boil, and let them rest 5 mins in the poaching water. The first time I used pecans because I like them more than walnuts, but this time I made exactly as written. It is so incredible. I might be making this at least weekly for lunches! Can’t wait for a lovely cookbook :0)

By: Stephanie

Stephanie — Tue, 16 Aug 2011 23:35:48 +0000

I love the fresh tarragon in this recipe. The champagne vinegar was a worthwhile investment and really brought the flavors together. I actually soaked my chopped tarragon in the vinegar until everything was ready to mix together to make my own “tarragon vinegar”. I substituted halved red grapes for the cranberries and served it over mixed greens- so tasty. I suppose I’ll try it with cranberries around Thanksgiving with left over turkey. I also appreciated the “complicated” directions. Thanks for sharing!

By: deb

deb — Thu, 26 May 2011 13:51:46 +0000

The word “brine” in the recipe is a link to a post with brining instructions. However, I also reposted the brining instructions 3 comments before yours, in #127.

By: Jessica

Jessica — Wed, 25 May 2011 17:35:46 +0000

How do you brine the chicken? I am using chicken tender strips I have in the freezer.

By: Nicole

Nicole — Sat, 21 May 2011 18:47:32 +0000

I made this a couple of days ago to eat with pita, and it was great!! I had to use cider vinegar instead of tarragon vinegar, and I used chopped up rotisserie chicken. It gets better as it sits a day, too, which makes it a perfect make-ahead dish. Thanks for sharing!

By: Sarah

Sarah — Thu, 12 May 2011 01:25:39 +0000

Mmm, I made this last night with only one major modification – I put ramps in it! It was very tasty. Thanks for the inspiration. :)

By: deb

deb — Fri, 06 May 2011 14:58:04 +0000

The word “brine” in the recipe is a link to how to do it. Here’s the paragraph:

Chicken Cutlet Brine

Enough for up to 1.5 pounds of cutlets.

Dissolve 2 tablespoons table salt in 2 cups water in medium container or gallon-sized zipper-lock bag. Submerge cutlets, cover with plastic wrap or seal bag, and refrigerate 30 minutes. Rinse cutlets under cold water and dry thoroughly with paper towels and prepare as you normally would.

By: Jean

Jean — Thu, 05 May 2011 15:27:27 +0000

I never brined my chicken before. Can you tell me how to do it? How many parts water, sugar, salt and other seasonings to use? Thanks. Wanna try this…looks delish!